recipe review

Recipe: 4-Ingredient Keto Cheetos

cheddar cheese (3 ounces)

egg whites,

cream of tartar

almond flour (1 ounce)

popcorn seasoning (optional)

The Kitchn

Meghan Splawn

Step 1

Spread the grated cheese onto a plate and freeze for at least 1 hour or up to overnight.

Step 2

Arrange 2 racks to divide the oven into thirds and heat to 300°F. Line 2 rimmed baking sheets with parchment paper; set aside.

Step 3

Transfer the frozen cheese to a food processor fitted with the blade attachment. Pulse until it forms fine crumbs, 12 to 15 pulses; set aside. 

Step 4

Place the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and medium bowl.) Beat on medium-high speed until stiff peaks form, about 5 minutes. Add the cheese crumbs and almond flour and carefully fold them in by hand with a rubber spatula, keeping as much air in the whites as possible. 

Step 5

Transfer to a quart-sized zip-top bag. Cut off a bottom corner of the bag with scissors to make a 1/4-inch-wide opening. Pipe the batter into 1 1/2-inch lengths onto the prepared baking sheets, keeping them as close together without touching. Vary the shape and length for the most cheeto-like results. 

Step 6

Bake until golden-brown and mostly dry, 25 to 30 minutes. Turn off the heat and continue to dry in the warm oven for 30 minutes more. Good luck not eating them all in one sitting. 

Spring Recipe: &#8216;Fresh&#8217; Pea Soup

butter

leek, trimmed, washed and sliced

russet potato,

chicken broth

(6 cups) frozen peas

Salt and pepper

We use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color. It&#x27;s lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of creme fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.

Dana Velden

Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.

Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids. Taste the soup and season it with more salt, if you like, as it will probably need it.

Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

Sriracha-Honey Popcorn Clusters Will Be Your New Must-Have Movie Snack

unpopped popcorn kernels

vegetable oil

unsalted butter

honey

Sriracha hot sauce

salt

vanilla extract

baking soda

Storage: These popcorn clusters are best eaten within a day or two but will keep well in a sealed container at room temperature for up to 1 week.Reprinted with permission from The Kitchn Cookbook by Sara Kate Gillingham and Faith Durand; copyright © 2014. Published by Clarkson Potter Publishers, an imprint of Penguin Random House.

Faith Durand

Arrange two racks to divide the oven into thirds and heat the oven to 250℉. Line 2 rimmed baking sheets with parchment or aluminum foil.

Place 3 of the popcorn kernels and 1 tablespoons vegetable oil in a 4-quart or larger heavy pot over medium heat. When the kernels pop, add the remaining kernels to the pan, shake to coat with oil, and cover. Pop the corn, shaking the pan occasionally, until the popping slows. Immediately transfer to a large heatproof bowl.

Melt 1 1/2 sticks unsalted butter in a 2-quart saucepan over medium heat. Add 3/4 cup honey and increase the heat to medium-high. Bring to a rolling boil and cook for 4 minutes, stirring constantly with a heatproof spatula or wooden spoon as the mixture foams. Remove the pan from the heat.

Add the Sriracha (2 tablespoons for mild; 3 tablespoons for spicy), 1 teaspoon kosher salt, 1 teaspoon vanilla extract, and 1/4 teaspoon baking soda and stir to combine; the syrup will bubble and foam.

Pour the hot syrup over the popcorn immediately, stirring the popcorn as you slowly pour. Once you’ve poured all the syrup over the popcorn, continue stirring until the popcorn is evenly coated. Divide the popcorn between the baking sheets and spread into an even layer.

Bake for 1 hour, stirring the popcorn every 15 minutes. The finished popcorn will be a slightly darker shade, and will turn dry and crunchy once completely cooled.

Step 7

Wait a few minutes until the popcorn is cool enough to handle and then quickly press it into clusters with your hands. If the popcorn cools too much and won’t stick, put the sheets back in the oven for a few minutes until the popcorn is warm again. (The popcorn can also be cooled as is, without clustering, and eaten by the handful like regular popcorn.) Let the clusters cool completely. 

Prange&#8217;s Sour Cream Cinnamon Sugar Muffins

sugar

cinnamon

mace

kosher salt

Cooking spray or paper muffin liners

all-purpose flour

baking powder

eggs

sour cream

Storage: The muffins can be stored in an airtight container at room temperature for up to 3 days; they do not freeze well. To reheat, loosely wrap a muffin in aluminum foil and bake at 400ºF for 5 minutes to warm through. 

Ivy Manning

Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Meanwhile, coat a standard 12-well muffin pan generously with cooking spray, or line with paper liners.

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Step 1: Make the topping:

Place 3 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on high until melted, about 30 seconds. (Alternatively, melt in a small saucepan over medium heat.) Place 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground mace or nutmeg, and 1 pinch kosher salt in a small bowl and stir to combine.

Step 1: Make the muffins:

Place 2 cups all-purpose flour, 1 1/4 teaspoons kosher salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon ground mace in a medium bowl and whisk until combined.

Step 2: Make the muffins:

Add 3/4 cup granulated sugar to the bowl of butter. Beat with the paddle attachment on high speed until pale colored and fluffy, about 2 minutes. Beat in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition. Add 1 cup sour cream and 1 1/2 teaspoons vanilla extract and beat until combined.

Step 3: Make the muffins:

Add about 3/4 of the flour mixture to the butter mixture. Fold in by hand with a rubber spatula until just combined (a few traces of dry flour are okay). Add the remaining flour mixture and stir until just combined, do not overmix.

Step 4: Make the muffins:

Divide the batter evenly between the muffin wells (they will be very full). Brush the top of each muffin generously with the melted butter. Sprinkle with the sugar-cinnamon mixture (scant 1 teaspoon per muffin). It will look like a lot of topping, but that’s a good thing. 

Step 5: Make the muffins:

Bake for 8 minutes. Do not open the oven door and reduce the oven temperature to 350°F. Bake until a toothpick inserted into the center of a muffin comes out clean, 8 to 10 minutes more (dark pans will bake more quickly). Let the muffins cool in the pan for 5 minutes. Remove the muffins from the pan and serve warm or transfer to a wire rack to cool completely.

This herbaceous, aromatic Persian soup is made with barley, lentils, rice, beans, and spices.

The Life-Changing Persian Soup I&#8217;ve Been Making for 15 Years (and Counting)

onions

garlic

olive oil

mint

kosher salt,

onion

black pepper

cumin

coriander

turmeric

white basmati rice

pearled barley

French green lentils

(about 15-ounce) can garbanzo or cannellini beans

baby spinach (about 2 cups)

parsley

cilantro

Plain Greek yogurt,

Make ahead: The caramelized onions can be made 1 day ahead and refrigerated in an airtight container. Let come to room temperature before serving.Storage: Leftovers can be refrigerated in an airtight container up to 4 days. If the soup has thickened, thin out with water when reheating.

Amelia Rampe

Step 1: Make the caramelized onion garnish:

Thinly slice 2 large yellow onions. Coarsely chop 4 garlic cloves. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the onions and a pinch of kosher salt and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed.

Step 2: Make the caramelized onion garnish:

Add the garlic, 3 tablespoons dried mint, and 1 teaspoon kosher salt, and stir to combine. Taste and season with more kosher salt as needed.

Step 1: Make the aash-e jow: 

Peel and dice 1 large yellow onion. Heat 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and a pinch of kosher salt and cook until tender and translucent, about 5 minutes. Add 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground turmeric. Stir until the spices coat the onion, about 1 minute more.

Step 2: Make the aash-e jow: 

Add 1/2 cup basmati rice, 1/2 cup pearled barley, and 1/2 cup French lentils, and stir until well combined. Add 8 cups water and bring to simmer.

Step 3: Make the aash-e jow: 

Cover and simmer until the grains and lentils are al dente, about 30 minutes. Meanwhile, drain and rinse 1 can garbanzo or cannellini beans. Coarsely chop 2 ounces spinach until you have 2 cups. Coarsely chop the leaves from 1 bunch fresh parsley leaves until you have 1 cup. Coarsely chop 1 bunch cilantro leaves and tender stems until you have 1 cup.

Step 4: Make the aash-e jow: 

Add the beans, parsley, cilantro, and spinach to the rice mixture. Stir and bring back to a simmer. Cook uncovered, stirring occasionally and making sure to scrape the bottom of the pot, until grains are tender and cooked through and soup has thickened but is still a bit loose, about 15 minutes more. (Add more water if it gets too thick.) Taste and season with kosher salt as needed. Serve with a dollop of Greek yogurt and garnish with the reserved caramelized onions.

A summery squash-filled pasta adapted slightly from Rolando Beramendi’s book AUTENTICO: Cooking the Italian Way. 

This Zucchini Pasta Changed the Way I Think About Summer Squash

zucchini (about 2 1/4 pounds total)

Kosher or coarse sea salt

Tellicherry black peppercorns

spaghetti

Pecorino Romano cheese

Variations:Zucchini, Burst Tomatoes, and AnchoviesDecrease the zucchini to 1 1/2 pounds. Then, in Step 3, after all the zucchini is added and the squash just starts to caramelize, add 2 cups cherry tomatoes, 2 crushed garlic cloves, 4 to 6 anchovy fillets, and a pinch of red pepper flakes if desired. Give everything a stir and allow it to cook undisturbed until a few of the tomatoes start to burst and the anchovies have melted into the oil, 4 to 5 minutes.Gently press the tomatoes, encouraging them to burst, and continue to cook until the sauce looks thick and jammy, but most of the tomatoes still remain whole, 1 to 2 minutes. Reduce the heat to low until the pasta is cooked and follow the instructions in Step 5.Zucchini with Olives, Basil &amp; Ricotta salataDecrease the zucchini to 2 pounds. In Step 5, toss 1/2 cup coarsely chopped pitted green olives and a couple handfuls of torn fresh basil leaves in with the zucchini and pasta. Substitute 1 cup coarsely grated ricotta salata cheese for the Pecorino and toss the cheese in off the heat right before serving.Zucchini with Tinned Tuna &amp; LemonDecrease the zucchini to 2 pounds. In Step 5, off the heat, add 1 (4-ounce) can drained good-quantity tuna, the finely grated zest of 1 medium lemon, and 1 tablespoon fresh lemon juice. Skip the Pecorino Romano and add 1/2 cup coarsely chopped fresh parsley leaves or tender green herb of your choice, such as basil and dill.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.Adapted from AUTENTICO: Cooking Italian, the Authentic Way by Rolando Beramendi with Rebekah Peppler. Copyright © 2017 by Rolando Beramendi. Used by permission of St. Martin’s Press. All Rights Reserved.

Asha Loupy

Trim and cut 8 medium zucchini crosswise into rounds of different thicknesses (1/4 to 1/2-inch thick). Layer in a colander, seasoning each layer with a generous pinch of kosher or coarse sea salt. Set aside to rest for 30 minutes.

Rinse the zucchini, then pat dry with paper towels or a clean kitchen towel.

Heat 1 cup olive oil in a large skillet over medium heat until shimmering. Add a quarter of the sliced zucchini in a single layer, but do not stir. Every 2 to 3 minutes, add another quarter of the zucchini, layering them without stirring. Once all the zucchini has been added, cook, gently stirring every few minutes, until the zucchini range in color from light gold to dark golden brown, and in texture from soft to crisp, 20 to 25 minutes total. Season with crushed Tellicherry black peppercorns.

While the zucchini is cooking, bring a large pot of salted water to a boil. Add 1 pound dried spaghetti, letting it soften and submerge itself in the water. Once the pasta is submerged, give it a stir so it doesn’t stick on the bottom. Cook to al dente, about 1 minute less than the package instructions.

Reserve 1/2 cup of the pasta cooking water. Drain the spaghetti and immediately add it to the zucchini. With the heat still on medium, add 2 tablespoons of the pasta cooking water, sprinkle with 1 cup grated Pecorino Romano cheese, and, using tongs, gently lift and toss the spaghetti to mix well. If the sauce is looking a little thick, add another splash or two of pasta cooking water. Season with more salt and pepper as needed. Bring the skillet to the table and serve immediately.

This No-Bake Banana and Peanut Butter Caramel Icebox Cake Is the Best Recipe I&#8217;ve Ever Developed

water

heavy cream

peanut butter

cream cheese

peanuts

pecans

sweetened condensed milk

bananas

Storage: Leftover cake can be covered and refrigerated for up to 3 days.Reprinted with permission from The Kitchn Cookbook by Sara Kate Gillingham and Faith Durand; copyright © 2014. Published by Clarkson Potter Publishers, an imprint of Penguin Random House.

Place 4 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Meanwhile, finely chop 1/2 cup roasted peanuts and 1/2 cups pecans until you have 1/2 cup of each. Place both in a small bowl and stir to combine. Make the peanut butter caramel sauce.

Step 1: Make the peanut butter caramel sauce:

Place 1/2 cup granulated sugar and 2 tablespoons water in a 2-quart saucepan. Heat over medium to high heat, stirring occasionally, until the mixture comes to a rolling boil. Stop stirring and cook over high heat for 3 to 10 minutes, until the sugar develops brown streaks or is light brown in color.

Step 2: Make the peanut butter caramel sauce:

Swirl the pan by the handle and watch for the first sign of smoke. As soon as the caramel turns dark brown and smokes, take the pan off the heat, add 1/2 cup heavy cream, and whisk to combine. Be careful – the mixture will steam and bubble up violently.

Step 3: Make the peanut butter caramel sauce:

Return the pan to low heat and bring to a simmer. Add 1/4 cup creamy peanut butter and a  generous pinch of kosher salt. Whisk until the sauce is very smooth, then remove the pan from the heat.

Step 1: Make the cake:

Beat the cream cheese with the whisk attachment on medium speed until very smooth and creamy, about 30 seconds. With the mixer running, very gradually add 1 (14-ounce) can sweetened condensed milk, stopping to scrape down the bowl as needed, and beat until smooth. With the mixer still running, slowly pour in 2 3/4 cups cold heavy cream. Add 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt and beat on medium speed until soft peaks form, 5 to 10 minutes.

Step 2: Make the cake:

Peel and quarter 3 medium bananas lengthwise, then finely chop. If the peanut butter caramel has cooled too much to pour easily, rewarm it gently over low heat, then transfer to a measuring cup with a spout.

Step 3: Make the cake:

Spread a spoonful of the whipped cream onto the bottom of a 9x13-inch baking pan, or a similarly sized platter. (This keeps the graham crackers from sliding around.) Arrange enough graham crackers, breaking them as needed to fit, to completely fill the bottom of the pan in a single, tight layer. Spread 1/4 of the remaining whipped cream (about 1 3/4 cups) evenly onto the graham crackers.

Step 4: Make the cake:

Scatter 1/3 of the bananas evenly over the whipped cream. Sprinkle with 1/4 cup of the nuts, and drizzle with about 1/4 cup of the peanut butter caramel sauce. Repeat the layers 2 more times. (Reheat the caramel as needed if it’s too thick to drizzle.)

Step 5: Make the cake:

Top with a final layer of crackers. Spread the remaining whipped cream on top, sprinkle with the remaining nuts, and drizzle on the remaining peanut butter caramel sauce.

Step 6: Make the cake:

Refrigerate uncovered until the crackers have softened completely, at least 6 hours and up to 12 hours.

A hearty vegetarian breakfast strata, packed with Gruyere and spinach and baked until puffed and golden. 

The Overnight Christmas Breakfast I Make Every Single Year

bread

unsalted butter, softened

shallots,

spinach,

white wine

Gruyère cheese, shredded (1 1/2 cups)

half-and-half

Weighing down the strata: Two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic wrap-covered surface and then topped with a heavy cast-iron skillet, make ideal weights for this strata. A 1-gallon zipper-lock bag filled with about 2 pounds of sugar or rice also works well. Drying the bread: Instead of toasting the bread in the oven in step 1, you can leave the bread slices out overnight to dry. Doubling the recipe: To double this recipe, use a 13 by 9-inch baking dish greased with 11/2 tablespoons of butter and increase the baking time to 1 hour and 20 minutes. Ingredient substitutions: Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or Colby, for the Gruyère. Use a medium-dry white wine, such as Sauvignon Blanc.Reprinted with permission from Cooks Illustrated.

Grace Elkus

Adjust oven rack to middle position and heat oven to 225°F. Arrange bread in single layer on baking sheet and bake until dry and crisp, about 40 minutes, flipping slices halfway through baking. When cooled, spread 1 side of slices with 2 tablespoons butter; set aside.

Meanwhile, melt 2 tablespoons butter in 10-inch nonstick skillet over medium heat. Add shallots and cook until softened and translucent, about 3 minutes. Add spinach, season with salt and pepper, and cook, stirring occasionally, until spinach is warmed through, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.

Grease an 8-inch square baking dish with remaining 1 tablespoon butter. Arrange half of bread slices, buttered side up, in single layer in dish. Sprinkle half of spinach mixture and 1/2 cup Gruyère evenly over bread slices. Repeat layering with remaining bread slices, remaining spinach mixture, and 1/2 cup Gruyère. Whisk eggs in medium bowl until combined, then whisk in half-and-half, reduced wine, and 1 teaspoon salt and season with pepper. Pour egg mixture evenly over bread layers. Wrap dish tightly in plastic wrap, pressing plastic flush to surface of strata. Weigh down strata and refrigerate for at least 1 hour or up to 24 hours.

Heat oven to 325°F. Remove dish from refrigerator and let sit at room temperature for 20 minutes. Remove weights and plastic and sprinkle remaining 1/2 cup Gruyère evenly over top of strata. Bake until edges and center are barely puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes. Let cool on wire rack for 5 minutes. Serve.

Cheese tortellini and fresh veggies highlight the delicate flavor of the no-waste lemon peel broth in this comforting soup.

The Last Thing You Should Do Before Throwing Away Spent Lemons

celery stalks, including leaves

garlic bulbs, sliced in half horizontally

lemons

sea salt

black peppercorns

store-bought tortellini

Lemon Peel Broth

spinach

peas,

lemon juice

basil leaves

Extra-virgin olive oil, for drizzling

red pepper flakes (optional)

Sea salt and black pepper

To store broth: Allow it to cool to room temperature after cooking. Transfer it to airtight containers and refrigerate for up to 1 week or freeze for up to 3 months.Reprinted with permission from Love &amp; Lemons Simple Feel Good Food © 2023 by Jeanine Donofrio. Excerpted by permission of Avery, an imprint of Penguin Random House LLC. Photography by Jeanine Donofrio. All rights reserved.

Jeanine Donofrio

Step 1: Make the lemon peel broth:

Place all the ingredients in a large pot and bring to a boil.

Step 2: Make the lemon peel broth:

Reduce the heat and simmer, covered, for 30 minutes.

Step 3: Make the lemon peel broth:

Strain and discard the vegetables, peppercorns, and lemon peels. Season to taste.

Step 1: Make the tortellini soup:

Bring a large pot of salted water to a boil.

Step 2: Make the tortellini soup:

Prepare the tortellini according to the package instructions, cooking until al dente.

Step 3: Make the tortellini soup:

Step 4: Make the tortellini soup:

Warm the broth in a large pot or Dutch oven over medium-low heat until heated through, about 2 minutes.

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